6 md Potatoes [pealed & diced] 6 md Carrots [peeled & diced] 1 sm Onion [chopped] 1/4 c Green pepper [chopped] 2 tb Butter
1 cn Cream of chicken soup
3 c Turkey [cooked & chopped] 1 1/2 c Flour
2 ts Baking powder
1/2 ts Salt
1/4 c Butter
1/2 c Milk
1) Cover the potatoes and carrots with water in a saucepan and
cook `til tender or 15 to 20 min. and drain reserving 1 cup of the
liquid… 2) Saut? the onion and green pepper in 2 tb of butter in a
skillet `til tender… 3) Blend the soup and reserve liquid in a
bowl… then place the soup mixture turkey and cooked veggies in a 2
qt casserole and bake in a 425? oven for 15 min… 4) Combine the
flour, baking powder, and salt in a bowl, then cut in the butter `til
crumbly, add the milk and mix well. Knead lightly on a floured
serface, Roll and cut with 2″ biscuit cutter, arrange over turkey
mixture. Brush biscuits with additional milk and bake for 15 min
longer
Yields
6 Servings